{AMISH COMMUNIT Y NEWS} Vol. 6 No 4
Apr 30, 2014
Foods from the Master Gardener By Jacquie Foote In the days before modern grocery stores, what happened when the seeds have not yet sprouted and the stored food grows short? The answer, succinctly put was, “Look around and use the food the Master Gardener provides.” They believed that in early spring, before gardens are ready to produce much at all, the One who cares for the birds of the fields, provides foods for His children. Passing from father to son, from mother to daughter, information on how to identify and prepare early spring wild plants was essential for good end-of-winter health. Before we take a look at some of these truly “natural” foods, remember; don’t go hunting for them unless you have someone who can really identify them with you. A misidentification could leave you with a bad taste in your mouth, or worse. Having said that, let’s start with one of the most easily identified spring foods, a lovely flowering plant that, we are told, was imported to pre-revolutionary America as a bedding plant, the dandelion. The tender young leaves are excellent as a salad but the important word is YOUNG and applies to the whole plant. Once the first blossom buds form, the plant leaves become quite bitter. At that point the leaves may still be gathered and eaten, but it is advised that you boil them in salted water first and consider them an addition to a dish such as potato salad. The young roots can be peeled and sliced like carrots. To remove the characteristic bitterness, boil the roots in salted water twice over. Dandelion roots are particularly nourishing and have been credited with having saved people starving during famines in Europe. Be careful of overeating them, however, as they do contain taraxacum, a laxative. If you like asparagus, this next gift from the Master Gardener will be right up your alley. It is a favorite browse of deer, was known and used by Native Americans. It is so common and easily identified that it has provided life saving nourishment for many. It is usually the first spring source of Vitamin C. This food is the new shoots and twigs of the willow tree. These twigs are slim, round
and, although often brittle at their base, pliable in general. Young willow shoots can be gathered at the beginning of spring weather. The outer bark can easily be peeled off and the tender insides eaten raw. Some gather, peel and boil the shoots and serve them as a side dish with wild game such as rabbit. The young leaves which are 10 times richer in vitamin C than oranges (but not as sweet) are also edible raw and make a nice salad with dandelion greens. continued page 3 Foods from the Master Gardener continued from page 1 Last for this time, is the ramp, sometimes called wild leek. The ramp is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. According to John Mariani, author of “The Encyclopedia of American Food and
Bits and Pieces from the Past Submitted by Rachel Miller April 27. 1984 A son was born to the Harvey H. Freys on Good Friday weighing 7 pounds, 3 1/2 ounces. Little Adam’s grandparents are Lizzie Frey and the Daniel Farmwalds. He has four brothers and two sisters. The Joseph J. Millers moved to a 60-acre farm they bought on Roswell Road in Carrollton. A son Homer III was born to the Homer Jr. Yoders. Grandparents are Nannie Yoder and the Lester E. Hostetlers. They have one other son and a daughter. Some church women were at Milo Mullets Tuesday to quilt a quilt for the Fireman’s Benefit Auction In June. Elizabeth Detweiler had a quilting for a quilt to be donated to the Firemen’s Auxiliary. A dead filly was born to a mare of John S. C. Miller’s and, then, a day later, the mare died. A couple from Alaska (Mark and Mabel Ulrich) who used to be neighbors to the Millers in New York State stopped in for a visit Saturday. On the same day, Dad’s buggy horse (also named Mabel) had a newborn filly (her 4th, all fillies).
Q. What often falls but never gets hurt? A : Rain
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